PURPOSE: To obtain the title confectionery satisfying nutritive, taste and biologically regulative functions matched with health-oriented social conditions by kneading a fatty oil base and starch base with soybean milk as foaming agent and processing to desired shape followed by heating.

CONSTITUTION: Firstly, soybean milk obtained through conventional process is heated under agitation into a whip, and a starch like corn powder is added to the whip followed by kneading into a soybean milk-contg. dough. A soft- kneaded fatty oil base is prepared either as a fatty oil component like margarine singly or, if desired, by mixing it with an appropriate amount of water and corn powder etc. Thence, an extruder with multiple inlets is charged with the soybean milk base and the fatty oil base separately to carry out continuous forming to a desired multilaminar shape such as hollow cylindrical or multiply rolled shape. The resulting form is then baked in e.g. an oven or fried into the objective confectionery.